Roll out the pizza pastry and pour 50 g of Extra-fine tomato pulp on it.
Add the mozzarella cubes and some "Il Bebè" pomo confitè and bake it.
Once the pizza is almost cooked, take it out and garnish with shellfish and crustaceans mixture.
Complete the cooking. Finally dilute the pesto sauce with e.v.o. oil creating a sort of topping and use it to decorate the pizza.